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The first of October has never been sweeter: today, Profiteroles with Chocolate by Iginio and Debora Massari! The Masters of High Pastry will guide you step by step in creating the famous French dessert - but of Italian origin, in a new and gluten-free version that satisfies every palate.
This classic dessert requires attention and precision, but with the secrets and tricks of expert pastry chefs, you will be able to easily prepare it at home 🍰 🍫
In the video, you will learn all the steps for the correct technique to shape the cream with a piping bag and bake impeccable choux pastry, all the same size, because, as the Master teaches us, "elegance lies in the small things." But we will also see how to make the ideal filling and the perfect chocolate glaze to create the best gluten-free Profiteroles of your life!
To discover the recipe for gluten-free Profiteroles and other iconic delights from Italy's most famous pastry chefs, our High Pastry courses await you on Acadèmia.tv 🎂
If you enjoyed this recipe, please like it, subscribe to the channel, and continue to study with the Masters to create extraordinary dishes and desserts.
Enjoy watching and bon appétit!
01:10 CHOCOLATE TEMPERING
04:48 CHOCOLATE CUTTING
05:40 CHOUX PASTRY PREPARATION
09:11 BIGNÈ PREPARATION
10:51 BIGNÈ BAKING
11:29 BIGNÈ FILLING
12:30 CHOCOLATE GLAZE
16:56 BIGNÈ IMMERSION
18:44 PACKAGING AND DECORATION
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